Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Combination Preferences of Side Dishes and One-Dish Items to Develop Set Menus for School Foodservice

초등학교 급식용 세트메뉴 계발을 위한 일품요리와 반찬의 조합기호에 관한 연구

  • Kim Seok-Young (Department of Food and Nutrition, Gyeoungsang National University) ;
  • Min Sun-Ok (Department of Food and Nutrition, Gyeoungsang National University) ;
  • Lee Myung-Wha (Department of Food and Nutrition, Gyeoungsang National University) ;
  • Ryu Seon-A (Department of Food and Nutrition, Gyeoungsang National University)
  • 김석영 (경상대학교 식품영양학과) ;
  • 민순옥 (경상대학교 식품영양학과) ;
  • 이명화 (경상대학교 식품영양학과) ;
  • 류선아 (경상대학교 식품영양학과)
  • Published : 2006.04.01
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Abstract

The purposes of this study were to assess the preferences for one-dish items and the combination preferences of one-dish items and side dishes that were served and eaten together. Participants were 710 fifth grade of elementary school children who were asked to write three of their favorite one-dish items and to select a preferred side dish among 25 of items for each one-dish item. In this way total 41 one-dish items were assessed to combine with a preferred side dish. The results showed that schoolchildren chose Kuksu as their most favorite one-dish item followed by Jajangmyon and curry rice. Kimchi was the most preferred side dish when they consumed one-dish items, especially Ramyon, Jabchebab, and one-dishes containing much broth. Danmugy was liked when they consumed Gimbab, Jajangbab, and Jajangmeon. Kackdugi was chosen as a favourite side dish when they ate Chungmugimbab and fruit salad was most preferred with Spaggetti. There is a difference in preference for side dishes among the three areas of residence. More schoolchildren in Namhae than in Jinju or in Busan liked Kackdugi when they consumed several one-dish items, like curry rice and Dakjuk.

Keywords

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